Gnocchi di Ricotta
3 1/4 cups of flour
2 eggs
1.5 pound of ricotta cheese, well drained
1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
pinch of salt & pepper
1 teaspoon of olive oil
4 cups Marinara Sauce
1. Place 3 cups of the flour in a large bowl. Lightly beat the eggs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2. Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3. Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4. Preheat oven to 350 degrees.
5. Bring a large pot of water to a boil. Add a teaspoon of olive oil and the gnocchi.
6. Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7. Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8. Toss gnocchi in sauce until coated, then transfer to a casserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and serve.

Spaghetti Sauce
1/4 c. olive oil
4 cloves garlic, crushed
2 (14 1/4-ounce) cans Italian plum tomatoes, coarsely chopped, juice reserved
1/2 c. sliced black olives
1/4 c. dry red wine
1/4 c. drained capers
8 anchovy fillets, minced
1/4 c. chopped fresh Italian parsley or basil
1 1/2 t. dried oregano
1/2 t. dried rosemary
1/8 t. red pepper flakes
Heat the olive oil in a heavy skillet over medium heat. Saute the garlic until translucent. Add the tomatoes and their reserved juice, then stir in the olives, wine, capers, anchovies, parsley, dried herbs, and pepper flakes.
Bring to a boil, cover, and reduce to a slow simmer. Simmer for 45 minutes. Serve over pasta.

Lasagna
1 (4- to 5-lb) Beef Chuck Pot Roast
1 Pkg Onion Soup Mix
1 1/2 cups Mozzarella (grated)
1 cup Cottage Cheese
1 cup Parmesan Cheese (grated)
1 (28 oz) can Tomatoes, whole or crushed
1 (12 oz) can Tomato Paste
1 t. Basil
1 t. Oregano
Water
Preheat Oven to 350º. Place roast in a 9x13x2” pan. Sprinkle onion soup mix over the top of the roast; add enough water to fill pan 1/2”. Cover with foil, and bake until meat is fully cooked. (Water and foil will keep meat from drying out, and allow the soup mix to soak into the meat for flavor.) When done, use two forks to shred the meat. Now using a large pot, add meat with all the juices into pot; add tomatoes, tomato paste, and herbs. Bring to a low boil, cooking about 20 minutes, stirring as needed. Turn heat down to low, to allow continued simmer. (Richer flavor.) Set your grated mozzarella aside for now, and in medium bowl, blend the cottage cheese and parmesan cheese. Set aside, and cook lasagna noodles and drain. Now layer in your large lasagna pan-- some of the noodles, meat mixture, cottage cheese mixture, and mozzarella cheese. You should be able to make 2 to 3 full layers. Top with remaining mozzarella, and add some more parmesan on top. Cover with foil, and bake at 350* for 60-70 mins. Remove foil, and return for 15-20 minutes, or until cheese is nicely browned. Remove from oven, let cool about 10-15 minutes, then cut and serve.

The following recipe is not Italian but I tried it this last week and it is excellent and a great way to use a can of Spam!
Spamish Casserole
1 onion, chopped (or 1 1/2 t. onion powder)
1 can Spam, grated or ground
1/2 lb. sharp cheese, shredded
1 green pepper, chopped (optional)
20 saltine crackers crumbs
3 eggs, beaten
1 small can evaporated milk
1 can cream of mushroom soup
Dash pepper - no salt
Mix first five ingredients together. Combine eggs, evaporated milk, soup and pepper together until well blended, add to Spam mixture. Place in greased 2-quart casserole. Bake at 350 degrees for 50 minutes or until firm.

These waffles aren’t Italian either… but I also tried them last week and everyone that ate them agreed that they would eat them again, if I made them!
Spiced Apple Waffles
3 eggs, separated
3/4 c. buttermilk
3/4 c. milk
8 T. butter, melted
1 apple, peeled, cored, chop fine
1 1/2 c. cake flour
1 1/2 t. baking powder
3 t. pumpkin pie spice
1/2 t. baking soda
1/2 t. salt
1/2 c. sugar
1 c. pecans, chopped
Preheat Belgian waffle maker according to manufacturer’s instructions. In large bowl, whisk together egg yolks, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda and salt. Add flour mixture to yolk mixture; whisk until smooth (some small lumps are OK).
Using electric mixer fitted with whisk attachment, beat egg whites on medium speed until soft peaks form, about 1 minute. Add sugar 1 T. at a time; beat on high speed until stiff, glossy peaks form, about 3 minutes. Fold half of whites into batter; carefully fold in remaining whites.
Sprinkle 2 T. pecans onto waffle maker. Pour about 2/3c. batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200 degrees F. oven while cooking remaining waffles. Serve with whipped cream or maple syrup. (I even froze some and warmed them in the microwave and they turned out really good.)

When I was teaching Home Economics I taught a unit on Italian cooking. Up until that time I knew very little about Italian cooking - that is one of the nice things about teaching - you sometimes learn more then the students! I found a recipe for a popular dessert that the Italian’s like called Granite (grah-NEE-teh).

Strawberry Flavored Granite
1 c. water
1/2 c. sugar (if using frozen berries, use 1/4 c.)
2 c. fresh ripe strawberries
2 T. lemon juice
Bring water and sugar to boil. Stir until sugar dissolves. Boil for exactly 5 minutes.
Remove from heat. Let syrup cool to room temperature.
Puree strawberries in electric blender or force through sieve or food mill. Stir pureed strawberries and lemon juice into cooled syrup. Pour mixture into divided ice cube tray.
Freeze until solid. Remove cubes. Crush in ice crusher or blender. Serve Immediately. Makes 1 1/2 pints.
Recipe Tips:
• Granite is similar to sorbet, which is served between courses to clear the palate.
• If you do not have a blender or an ice crusher, you may be able to use an electric mixer, depending on its strength, to crush ice cubes.
• Serve granite in sherbet dishes or souffle cups.
• Granite can be crushed and returned to freezer for approximately 15 minutes before it is served.
Variations:
• Lemon: 2 c. water, 1 c. sugar
1 c. lemon juice
• Orange: 2 c. water, 3/4 c. sugar, 1 c. orange juice, juice of 1 lemon
• Coffee: 2 cup water , 1 cup sugar , 4 cups extra strong espresso coffee
• Cappuccino: 2 cup water, 1 cup sugar, 3 cups extra strong espresso coffee, 1 cup non-fat milk

Bloody Mary Granite
2 cups tomato-vegetable juice
1 tablespoon lemon juice
6 tablespoons lemon-flavored vodka
1 teaspoon horseradish (freshly grated or prepared)
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
3 shakes hot sauce
Salt
Combine all ingredients and season with salt, to taste. Pour into a shallow container and place in the freezer. Run a fork through the granite every 30 to 45 minutes, while it is freezing, to obtain a nice, granular texture.

Blueberry Ginger Granite
2 T. chopped peeled fresh ginger
1/2 c. superfine granulated sugar
3/4 lb blueberries (2 1/2 cups), thawed if frozen
3/4 c. water
2 t. fresh lime juice
Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary). Makes about 4 cups or 4 servings

Italian Almond Cookies
2 1/4 c. blanched whole almonds (about 12 ounces), plus 15 for garnishing
2/3 c. sugar
2 large egg whites, at room temperature
1/4 t. salt
1/2 t. pure almond extract
1/4 t. pure vanilla extract
Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.
Makes about 3 dozen cookies.

Deep-Fried Sweet Pastry
2 1/4 c. unsifted flour
4 eggs
2 T. milk
Confectioner’s sugar
1/8 t. salt
oil for frying
Place 2 cups flour in large bowl. Make well in center. Add 2 eggs, plus 2 egg yolks, milk, 1 T. confectioner’s sugar, and salt. Using your hands or fork, mix until all flour has been incorporated, and dough will form into rough ball.
Sprinkle remaining 1/4 cup flour on board. Knead for 10 minutes, until extra flour is worked in and dough is smooth and shy. Refrigerate for 1 hour.
On floured board, roll 1/4 of dough paper thin. To shape dough cut dough into strips, 6 or 7 inches long and 1/2 inch wide with pastry wheel. Tie strips into loose knots.
Heat 4 inches oil to 350 degrees in deep-fat fryer. Deep-fry 4 or 5 pastries at a time, for 1 or 2 minutes, just until golden brown. Using slotted spoon or tongs, lift out strips. Drain on paper towels. Sprinkle with confectioners’ sugar just before serving. Store loosely covered in a dry place. Makes 4 dozen.
Recipe Tips:
• A Dutch oven or heavy skillet may be used in place of deep-fat fryer, but there must be room for 4 inches of oil.
• The correct oil temperature is essential. If oil is too cool, foods will absorb it and become greasy. If oil is too hot, foods will burn before they are cooked. Use deep-fat-frying thermometer to check the oil. If you don’t have a thermometer, drop a 1-inch cube of bread into hot fat. Time 1 minute. If bread is brown, oil temperature is correct.

Bread Sticks
2 to 2 1/4 c. flour
1 pkg. dry yeast
1 tbsp. sugar
2 tbsp. olive oil or cooking oil
1 egg yolk
1 egg white
1 1/2 tsp. salt
1/4 c. warm water
In large bowl, combine 1 cup flour, yeast, sugar, and salt. Combine warm water, oil, and egg yolk. Add to large bowl. Beat at low speed with electric mixer until blended. Beat 3 minutes at high speed. By hand, stir in enough flour to make a soft dough. Knead until smooth. Shape into a ball; cover and refrigerate 3 to 4 hours or overnight.
Divide into 16 equal parts. Cover; let rest 10 minutes. Roll each piece of dough to form rope 14 inches long.
Place 2 inches apart on greased baking sheet. Add 1 tablespoon water to egg whites; beat until frothy. Brush over dough. Let rise in warm place (45 to 60 minutes). Brush again with egg mixture; sprinkle coarse salt. Bake 425 degrees for 10 minutes. Makes 16

Spaghetti with Meatballs
Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
3 slices of Italian bread soaked in milk or water then squeezed dry
1/2 medium onion, finely chopped
2 tablespoons of parsley, finely minced
1 teaspoon of garlic powder
1/2 cup grated Pecorino-Romano cheese
2 eggs
Vegetable oil.
1. Combine all ingredients, except vegetable oil, in a bowl.
2. Gently knead the mixture with your hands without squeezing it.
3. When all the ingredients are evenly combined shape it gently into balls about 1 1/ 2 to 2 inches in diameter.
4. In a saute pan large enough to hold all the meatballs in a single layer, heat up enough vegetable oil to come 1/4 inch up the sides.
5. Add the meatballs and place pan in oven pre-heated to 450 degrees and brown on all sides.
Pasta:
1/3 cup olive oil
3 cloves of garlic, halved
1/2 medium onion, chopped
2 28 oz cans of plum tomatoes with puree, crushed
2 basil leaves
1/2 teaspoon oregano
salt and pepper to taste
1/4 cup of water
1 pound spaghetti

1. Heat oil in a heavy pot over medium heat.
2. Add garlic and onion and cook until onion is translucent.
3. Add tomatoes, basil, oregano, salt & pepper and water.
4. Bring to a boil then lower heat to a simmer.
5. Simmer for 45 minutes then add meatballs.
6. Continue simmering for 1/2 hour.
7. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the spaghetti.
8. Cook uncovered over high heat until Al dente.
9. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning meatballs and remaining sauce over top

Chicken Cacciatore
Cacciatore means hunter in Italian and indicates the chicken is simmered in a well seasoned tomato sauce or “hunters style”
1 broiler-fryer chicken, cooked, or about 3 cups cooked chicken
1 large can (28 ounces) crushed or diced tomatoes
1 can (6 ounces) tomato paste
1 cup chopped onion
1 large green bell pepper, chopped
4 to 8 ounces sliced mushrooms
1/4 cup fresh chopped parsley
1 1/2 teaspoons garlic powder
1 teaspoon dried leaf basil
1 1/2 teaspoons dried leaf oregano
1 can chicken broth
hot cooked spaghetti or other pasta
Cook chicken in seasoned water or broth until done; drain. When chicken is cool enough to handle, remove chicken meat from bones and cut in pieces.
While chicken is cooking, combine tomatoes, tomato paste, onion, bell pepper, mushrooms, and parsley in a large pot. Stir well and add garlic powder, basil, and oregano. Cover and bring to a boil; reduce heat and simmer for 45 minutes. Add chicken broth as needed to thin sauce. Add cooked chicken and simmer for 20 to 30 minutes longer.
Serve chicken cacciatore over spaghetti or pasta

Ciarda
1/2 c. margarine
1 c. sugar
1 t. vanilla
2 - 3 T. anise seed
4 eggs
3 - 3 1/2 c. flour
Cream margarine, sugar vanilla and anise seed together. Add eggs, one at a time until well blended. Add 1 c. flour and mix with mixer; then add about 2 1/2 c. flour and mix with wooden spoon. Don’t over mix, as this will make them tough. (Mix should be a little sticky.) You can use a Pizzelle iron or a waffle cone maker to cook these Italian cookie. Cook until light cream color - not golden.

Gnocchi with Meat Sauce
Gnocchi:
Mashed potato for 12 servings (can use Instant potato flakes)
Water
Milk
1 1/2 c. flour
3 t. salt
3 eggs
Prepare potatoes as label directs, except use half amount of water and half amount of milk. With spoon, stir in flour, salt and eggs. On floured surface roll 1/16 of potato mixture into rope 1/2 inch thick. Cut rope crosswise into 2 inch lengths. Repeat. Bring 6 cups water to boil and drop in part of gnocchi pieces. As gnocchi rise to surface, remove with slotted spoon to platter: keep warm.
Sauce:
3/4 lb. Italian sausage
1 1/2 lb. ground beef
1 c. chopped onion
1 clove garlic, minced
1 - 28 oz. can tomatoes
2 t. salt
1 - 6 oz. can tomato paste
1 T. sugar
1 T. bail
1/2 t. thyme leaves
1/4 t. fennel seed
1/4 t. pepper
Cook sausage meat, ground beef, onion and garlic until meat is well browned. Spoon off fat. Stir in tomatoes with liquid, slat and other ingredients. Heat to boiling. Reduce heat to low and simmer 30 minutes. Spoon meat sauce over gnocchi and serve.

This Christmas my exchange student, from Brazil, and I went to visit my son Bob and his family in Tenn. We flew to Detroit and then down instead of going through Denver, like I usually do, so we missed all the cancelled flights. They did loose all of our luggage for a day, but that was better than sitting in Denver for a couple days!

One of the things my son and I enjoy doing together is cooking. The night before we left my son cooked a wonderful meal with the help of his wife Amy, his mother-in-law Jan and me. Amy’s mom introduced a new dish that I had not tried before - Scalloped Pineapple. It was great. She also had made some cookies that she brought over for dessert. All in all the meal was a great success.

Filet Mignon with Mushroom-Wine Sauce
1 T. butter or margarine
3 T. minced shallot
1/4 lb. fresh shiitake mushrooms, stems removed
1/2 c. dry red wine
1/2 ( 10 1/2 oz.) can condensed beef broth, undiluted
2 (6 - 8 oz) beef tenderloin steaks (about 1 inch thick)
1/2 t. cracked black pepper
1/4 c. dry red wine
1 1/2 t. soy sauce
1 t. cornstarch
1 1/2 t. chopped fresh thyme

Melt half of the butter in a nonstick skillet; add shallot and mushrooms, and saute 4 minutes. Add 1/2 c. wine and 1/3 c. of the beef broth; cook, stirring often, 3 to 4 minutes. Using a slotted spoon, transfer mushrooms to a small bowl, reserving drippings in skillet.
Cook drippings over high heat, stirring often, 3 minutes or until reduced to 1/4 cup. Add to mushrooms; set aside.
Sprinkle steaks with pepper.
Melt remaining half of the butter in skillet; add steaks, and cook 3 minutes on each side or until meat is browned. Reduce heat to medium-low, and cook 1 1/2 minutes on each side or to desired degree of doneness. Remove steaks, reserving drippings in skillet; keep steaks warm.
Add 1/4 cup wine and remaining broth to skillet, stirring to loosen browned particles. Bring to a boil; boil 1 minute.
Combine soy sauce and cornstarch, stirring until mixture is smooth; stir into wine mixture. Add mushroom mixture and chopped thyme. Bring to a boil; boil, stirring constantly, 1 minute. Serve sauce with steaks.

Stuffed Potatoes
4 medium russet potatoes (3 lbs)
2 T. olive oil
1/2 c. half and half, warmed
1/2 c. sharp Cheddar, grated
1/3 c. cooked bacon, crumbled
1/2 stick unsalted butter, softened
Salt to taste
Preheat oven to 450º; line a baking sheet with a cooling rack.
Prepare potatoes by piercing them with a fork. Place into a plastic bag and coat with oil. Bake directly on the oven rack for 1 hour, or until tender when pierced with a skewer.
Remove potatoes from oven. While hot, cut off 1/4”, lengthwise.
Scoop the flesh into a bowl, being careful not to tear the skins.
Rice the flesh while it’s hot using a ricer.
Fold half and half, cheese, bacon, butter and salt into the riced potatoes. Stuff mashed potatoes into the potato shells, mounding their tops; arrange stuffed potatoes on the prepared rack. Bake until heated through and tops are golden, 8-10 minutes.

Horseradish Sour Cream
1/2 c. sour cream
1/4 c. mayonnaise
2 T. prepared horseradish
Juice of 1/2 a lemon
2 T. thinly sliced fresh chives
Combine the sour cream, mayonnaise, horseradish, and lemon juice; season with salt. Serve over baked potatoes and garnish with chives.

Cheese Biscuits
2 c. self-rising flour
1 t. baking powder
1 t. sugar
1/3 c. Crisco shortening
3/4 c. grated Cheddar cheese
1 c. buttermilk
Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Co not overstir. Drop by tablespoonfuls (I use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.
Garlic Butter
1 stick butter, melted
2 cloves garlic, crushed
Combine butter and garlic over medium heat until butter absorbs garlic; brush over tops of warm biscuits. Store leftover butter for next baking. (For breakfast, brush with plain butter or honey butter.)

Scalloped Pineapple
1/2 cup Butter, softened
1 1/2 cups Sugar
3 Eggs
1 large Can Pineapple chunks, drained
1 small Can Crushed Pineapple with juice
1/2 cup Cream
5 cups Bread Cubes (White Bread with crust removed, cubed small)
Cream sugar & butter with mixer. Add eggs & beat well. Add pineapple, cream and bread cubes & stir well. Pour into greased casserole or oblong baking dish. Cover with plastic wrap & refrigerate overnight. Next morning, bake uncovered 350 degrees approximately 1 hr. 15 min. or till set and lightly brown.

Dainty Peanut Butter Cookies
1 3/4 c. flour
1 t. soda
1/2 t. salt
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
2 T. milk
1 1/2 t. vanilla
Sift dry ingredients. Cream butter, peanut butter and sugars. Add egg, milk, and vanilla. Blend in sifted ingredients. Shape into balls, roll in small bowl of sugar, place on baking sheet.
Bake 8 min. at 375º. Remove and place chocolate star in center and press down.
Back in oven about 3 min. or until cookie is done.